Waitrose and Partners


Cauliflower, potato and pea add comfort and joy to this rice dish recipe by Mallika Basu from Uttar Pradesh in northern India. The spicing is delicate, relying on whole garam masala spices and turmeric. If you have black cardamoms, they work magic in this one-pot wonder, too.

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  • Serves4
  • CourseMain meal
  • Prepare10 mins
  • Cook15 mins
  • Total time25 mins
  • Plussteaming

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  • 2 tbsp ghee
  • 2 large bay leaves
  • cm piece cinnamon stick
  • 6 green cardamom pods
  • 6 whole cloves
  • tbsp cumin seeds
  • 1 medium potato, peeled and cubed
  • 225g cauliflower, broken into small florets
  • tsp ground turmeric
  • 300g aged basmati rice, washed
  • 150g frozen garden peas
  • Greek yogurt or raita, to serve (optional)
  • Indian pickles or chutneys, to serve (optional)


  1. Warm the ghee over a high heat in a lidded sauté pan or nonstick saucepan. Sizzle the whole spices for 10 seconds, then add the potato and stir for 1 minute. Add the cauliflower florets and turmeric, mixing well until the vegetables are bright yellow.

  2. Mix in the basmati rice and 1½ tsp salt. Pour in 650ml just-boiled water, stir once, bring to a bubble, then gently mix in the peas. Cover and cook on a high simmer for 12 minutes.

  3. Move the pan to a cold hob with its lid still on. Let it sit for 5 minutes with no lid lifting or peeking. The steam will work its magic to give you perfectly fluffy rice.

  4. Fluff with a fork and serve with Greek yogurt, or a raita, pickles or chutneys of your choice, if liked.


Typical values per serving when made using specific products in recipe


1,577kJ/ 374kcals



Saturated Fat












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5 out of 5 stars1 rating